ISSN: 2577-4182
Madridge
Journal of Food Technology
Review Article
Non Alcoholic Beers: Review and Methods
Nishant Grover, Manju Nehra* and Gahlawat SK
Chaudhary Devilal University, Sirsa, India
Article Info
*Corresponding author:
Manju Nehra
Associate Professor
Department of Food Science and
Technology
Chaudhary Devilal University, Sirsa
India
Tel: +91 9996604977
E-mail: manju.vnehra@gmail.com
Received: February 19, 2022
Accepted: March 17, 2022
Published: March 23, 2022
Citation: Grover N, Nehra M, Gahlawat SK.
Non Alcoholic Beers: Review and Methods.
Madridge J Food Technol. 2022; 7(1): 200-206.
doi: 10.18689/mjft-1000130
Copyright: © 2022 The Author(s). This work
is licensed under a Creative Commons
Attribution 4.0 International License, which
permits unrestricted use, distribution, and
reproduction in any medium, provided the
original work is properly cited.
Published by Madridge Publishers
Madridge J Food Technol.
ISSN: 2577-4182
Open Access
Abstract
The market for nonalcoholic and low-alcohol beer has grown significantly in recent
years and is expected to continue to grow. This is primarily due to health concerns,
workplace or road safety concerns, and strict social regulations. There are also countries
where alcohol consumption is strictly prohibited by law. Consumers in such situations
are willing to consume products that are as close to the traditional types as possible
from a sensory standpoint (especially flavor characteristics). Non-alcoholic beer has an
artificial and dull flavor, as well as poor body and foaming properties. Biological methods
focus on the limited production of ethanol during fermentation, whereas dealcoholization
methods focus on gentle and selective ways to remove ethanol from normal strength
beers without compromising the taste. In recent years, research into the use of yeasts
from the non-Saccharomyces sector has gained attraction, with the potential to
introduce new flavors to these beers without using any specialized equipment.
Keywords: Beer; Brewing; Alcohol; Non-alcoholic; Low alcoholic; Dealcoholization.
Introduction
Beer is one of the oldest fermented beverages a popular drink and the most widely
consumed alcoholic beverage in the world. It is a nutritive, digestive, soothing, and
sedative tonic or beverage. Beer is consumed as a refreshing drink [1]. The brewing
process involves several steps: starting from the malting of barley, followed by milling of
malted grains, then mashing (addition of water), lautering (wort separation), boiling of
wort, cooling of that wort and yeast addition, fermentation, maturation, filtration, and
packaging. The huge popularity of beer arises from its pleasant sensory attributes and
favorable nutritional characteristics as well as its lower cost compared to other types. Beer
also gains interest due to the potential medical benefits and antioxidants. Studies suggest
that moderate beer consumption has significant effects on health, such as reducing the
risk of cardiovascular disease, blood cholesterol level, diabetes, osteoporosis, dementia,
and many others. Moderate beer consumption can have positive health benefits, but the
negative consequences of its alcohol and energy content outweigh them [2].
However, innovations in brewing could enhance the bioactive compounds in beer while
reducing its alcohol and energy content through a variety of methods, such as new ingredients,
brewing processes, and different types of fermentation. In recent years, beer manufacturers
have developed products that are lower in alcohol content. These beers are growing in
popularity throughout the world. To create these types of beers, brewers use different
ingredients and technologies as well as produce them using a different brewing process [3].
In Germany, a country with a vast tradition in beer production, according to the
Reinheitsgebot, the sole ingredients used for obtaining beer are water, malted barley, hops
(Humulus lupulus L.), and yeast. The brewing industry is different in other countries, where
laws are less strict and brewers have more flexibility. Other grains are used, such as wheat, rice,
rye, oats, maize (corn), unmalted barley, and to a lesser extent sorghum, millet, cassava etc. [4].
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Thus, other carbohydrate sources (adjuncts) like cereal
grains (malted and unmalted) are the most widely used.
Barley malt is usually used along with wheat and oat due to
their foam stability and bitterness. Before hops were
introduced, other bitter herbs, spices, and flowers were added
to spread different sensory profiles. Also from ancient times,
different fruits were used in brewing as sources of fermentation
and also as flavoring ingredients [5].
While developing new beers, brewers must keep up with
consumer interests and needs. Brewers have responded to
these demands by making continuous improvements and
attempting to reduce the amount of alcohol in their products
while maintaining other qualities. Consumers are looking for
products that are as close to traditional types as possible in
terms of sensory characteristics, particularly when it comes to
flavor characteristics [6].
Regular or traditional beer is an alcoholic beverage made
by saccharification of starch and fermentation of the sugar
that results in good quality. The alcohol content, bitterness,
pH, turbidity, color, and, most importantly, the flavor of beers
can all vary. Beers are classified primarily by their visual
appearance (color and turbidity) as well as the fermentation
process [5].
Fruits, wine, or honey are inoculated in the wort of beer
due to their natural yeast sources. Perhaps as a result of the
global trend toward a healthier lifestyle and higher product
quality, the market for specialty beers has evolved significantly
in the last decade, offering additional product traits such as
improved functionality, new flavors, and tastes. These
enhancements went beyond the use of hops, which are still
important to the brewing industry because they contribute
significantly to beer’s sensory properties. Recently,
microbreweries have devoted themselves to the creation of
unique beers, utilizing fruits, honey, herbs, and spices to
enhance the aroma and provide flavors and colors not found
in grains [7].
Currently, a wide range of beers are available, the majority
of which fall into one of two categories: Ale has a high (or top)
fermentation, while lager has a low (or bottom) fermentation.
Nowadays, a special category, Non-alcoholic beer includes
low-alcohol beers (<2.5 percent v/v) and alcohol-free beers
(≤1% v/v). Low-alcohol beer, also known as “low alcoholic
beer,” “lower-alcohol beer,” “low-point beer,” “alcohol-
reduced beer,” and “light beer,” is defined differently in
different countries and the alcohol by volume limits vary. This
limit is no more than 0.5 percent v/v in Germany, the United
States, and China; in Spain, the maximum value is 1 percent
v/v alcohol; and in France, it is 1.2 percent v/v alcohol. Non-
alcoholic beers which contain less than 0.5 percent v/v alcohol
and provide some of the main bioactive components of
traditional beers are an alternative to other non-alcoholic
beverages in Islamic countries such as Saudi Arabia and the
United Arab Emirates, where alcohol consumption is
prohibited by law [8].
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Craft beers, particularly traditional ales and lagers, which
are distinctively flavored, have seen a global rise in consumer
interest over the last decade. These beers are also
unpasteurized, unfiltered, and without added nitrogen or
carbon dioxide pressure and produced locally in small
quantities. Breweries can be categorized into three different
types: brewpubs, microbreweries, and regional craft breweries.
Brewpubs are restaurants that produce beer for their
customers to drink on the premises but also distribute it
regionally. Microbreweries are typically smaller-scale
breweries that focus on unique flavors and quality instead of
quantity. Regional craft breweries usually have a larger
production process than brewpubs or microbreweries but still
distribute most of their products locally [9].
The production of low alcohol content beers has had
different reasons throughout the centuries. For example,
during World Wars I and II, there was a shortage of raw
materials, which led to brewers producing low-alcohol beers.
Prohibition in the United States from 1919 to 1933 also
increased production of these types of beers [10].
In Europe, market share for low-strength alcohol and
alcohol-free beer has increased in recent years, whereas in
the United States, after a growth period from 2007 to 2012,
market share has remained stagnant. Each country’s
legislation on beer classification varies, and there is no
European-wide regulation on reduced-alcohol-content beer
[22]. Sales of low-alcohol beers have not met optimistic
expectations, and this market has long been a mere drop in
the sea of overall beer production. However, this segment is
growing rapidly worldwide. In the last five years, average
sales of low-alcohol beers in Europe have climbed by 50%.
Spain is now the largest consumer of these beers in the
Europe, with 9.5% of all beer sales in that market being
alcohol-free. Germany, meanwhile, falls behind at 4% and 5%.
The most significant reasons for the annual increase in
alcohol-free beer sales in EU countries are the legislative
interventions restricting alcohol consumption and the
increasing awareness of consumers about moderate beer
drinking benefits [10].
Currently, the craft beer market is experiencing a boom in
non-alcoholic and low alcohol beers. Consumers are
demanding drinks that offer the same sensory appeal as
alcoholic beverages but do not have alcohol content. The
popularity of this segment has also been influenced by new
technology that allows producers to brew these types of
beers without compromising their taste and quality.
Non-Alcoholic Beers: alcohol-free (NB) and low-alcohol
beers (LB)
Breweries wanted to increase the variety of their products
in the late twentieth century. They did this by designing new
non-alcoholic beer products that they could sell in countries
with high competition and providing consumers with a new
product that they can drink before or during daily activities.
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The impact of sensory properties such as color, foam, Brewing: Beer production
flavor and aroma, mouthfeel, and aftertaste on a consumer’s Brewing is a large-scale, complex process in which water,
perception of non-alcoholic beer quality is usually associated grains, and hops transform into beer, with the help of yeast.
with a complex combination of expectations. Some of these The wide variety of beer is primarily due to the various
sensory perceptions are beyond the brewer’s control, but conditions (temperature, grain type, etc.) established during
beer flavor and aroma control are the most important of the various stages of production. Barley malt (processed barley)
those directly influenced by the brewing and packaging is responsible for the body of the beer. Malt can be partially
processes. The appearance and flavor profile of each beer replaced with starch-rich adjuncts like rice, corn, or wheat.
variety are two factors that must meet consumer demands. Firstly, malt is milled and milling is usually 80% coarse but that
Impurities can alter the appearance of beer, causing increased also depends on the type of equipment used for brewing.
turbidity and lowering the product’s quality [10].
After that mashing is done where milled malt is mixed with
In the beer market, various factors influence consumption brewing water, that is known as mash, then slurry of barley malt
habits. Bitterness level, alcohol content, packaging volume, and brewing wateris heated at various temperatures (depending
design, ease of transportation and storage all play a role in on the beer style and grains used) around 60˚C where the malt
influencing consumers’ consumption patterns. Non-alcoholic enzymes, mainly amylases but also proteases acticates and that
beer is on the rise because it avoids the drawbacks associated degrade starch and proteins respectively, leading to a mixture of
with high alcohol content. sugars and peptides or amino acids. This starch-to-sugar
Alcohol consumption is the third most harmful health risk conversion is stopped by applying heat. Then through Lautering
factor in the world. That also have serious social consequences, mash is filtered and after filtration, the sugar solution is known as
and when considering the potential health benefits of beer, wort is transferred to the boiling kettle, where wort is boiled for
novel brewing techniques and yeasts should be considered 60-80mins with the addition of hops (Humulus lupulus L.). After
that can help to moderate or minimize alcohol content while cooling and removal of spent hops, hopped wort is transfeered
preserving flavor and potential health benefits. to the fermentation vessels and yeast is added under aeration
For those in the alcohol industry, developing beverages for growth. During the anaerobic phase yeast cells convert
that attract consumers is a challenge. New beer products can sugars to ethanol and carbon dioxide. Fermentation usually
provide benefits (such as different colors, antioxidants, etc.), takes one week and then beers need a maturation or lagering
which may attract new customers. Consumers are willing to period of several weeks at about 0˚C, during which the unwanted
pay more for specialty beers, which typically have a lower components are slowly decomposed. Only after the content has
alcohol content than other beers or wine. decreased below critical values can beer be packaged. For
prolonged conservation beers may be pasteurized. Special beers
Non-alcoholic beer consumers seek a product that most
often require a slow (several months) second fermentation,
closely resembles regular beer, but the dealcoholization
usually in oak kegs, to generate sour flavours. [19].
process gives these beers a different taste and overall sensory
characteristics. This is sometimes reflected in modest
consumer acceptance. Low alcoholic beers produced by
limited fermentation are often characterized by an off-flavor
and sweet taste, which are not common traits of beer [11].
The slight shift away from beer-like flavours and toward a
fruitier flavour, on the other hand, may prove beneficial in
terms of consumer acceptance. Because compounds that
impart taste can be directly sensed through the tongue, that
is also an important factor in beverage selection. The aroma,
on the other hand, refers to any volatile compound that
emerges from the beverage. Alcohols, phenols, esters,
carbonyl compounds, and organic and fatty acids are the
main flavour components. Bellut and Arendt [12] reviewed
marketing and labelling issues and concluded that product
labelling is a powerful tool for creating specific sensory
expectations that can influence a consumer’s choice.
Microbreweries rarely have a laboratory for quality control
of their beer. The NB’s taste profile is difficult to maintain
while removing the alcohol. Beer is subject to chemical
reactions from the moment it leaves the manufacturing
facility, and given large brewing producers entering the global
beer market, this poses an increased risk for product quality.
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Brewing Techniques for NBs and LBs
In recent decades, the methods for obtaining NB or LB
have evolved rapidly in tandem with rising market demand,
fueled by restrictive alcohol consumption policies in the EU
and growing awareness of the benefits of moderate beer
A. Thermal treatments
Falling film evaporation, continuous vacuum rectification,
and thin layer evaporation are post-fermentation techniques
that use thermal treatments to remove all or part of the
alcohol (ethanol) from the original beer.
a.Vacuum rectification
The steps in the technique are as follows: The filtered
beer is pre-heated in a heat exchanger, the volatile compounds
and CO2 are stripped in a vacuum degasser, and the alcohol
is released from the beer at 42–48°C in a vacuum column,
recovering the aroma components from CO2 by spraying
them with dealcoholized beer or water and redirecting them
into dealcoholized beer. This method can produce 4–200 hL
of alcohol-free beer per hour with an ABV of less than 0.05
percent. Furthermore, the alcohol vapours obtained as a by-
product can be used directly in the production of vinegar by
acetification [8].
b. Thin layer evaporation
The centrifugal thin layer evaporator (Centritherm system)
works in a vacuum at low temperatures (35–60°C) and
pressures ranging from 60 to 200 mbar. The beverage is fed
into the evaporator via a feed tube and injection nozzles,
which distribute it to the hollow rotating cone’s underside.
The beer is instantly spread across the entire heating surface
by centrifugal force in an extremely thin layer (approximately
0.1 mm). In less than a second, the beer travels across the
heating surface. The de-alcoholized beer collects at the cones’
outer edges before exiting the evaporator through a stationary
product tube. The beer vapours rise through the cone’s centre
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consumption. In general, NB or LB beer production processes
can be divided into two categories: physical and biological
processes.Thermal treatments or membrane separations can
be used in physical processes.
and into an exhaust pipe, where they are transferred to an
external condenser. When a rectifying column is coupled to
the evaporator, the Centritherm evaporators are designed
with 1-12 hollow cones, which correspond to NB production
capacities of 0.5 to 100 hL/h, respectively, allowing the
production of beer with an alcohol content below 0.05 percent
v/v [8]. The high energy costs of this process, as well as the
use of an evaporator, are disadvantages.
c. Falling film evaporation
The beer is pre-boiled in an even thin film under vacuum
conditions, then entered the heating tubes through a
distribution device in the evaporator’s head, flowed downward
at boiling temperature using gravity and co-current vapour
flow, and was partially evaporated. Per pass, the process takes
only a few seconds. The alcohol-rich vapours are separated
from the de-alcoholized beer concentrate by a vapour
separator, which is then condensed in a condenser. This
technology is widely available due to the evaporator’s low
maintenance requirements, as there are no moving parts and
no wear, and its high efficiency. The heating steam supply and
the evaporation temperature adjustable by the vacuum
pump-control are the main process parameters controlling
the dealcoholization degree in the falling film evaporator [13].
B. Membrane separation processes
Nanofiltration, reverse osmosis, osmotic distillation, dialysis,
and pervaporation are all membrane separation processes. They
have some competitive advantages over other physical NB
production processes, such as mild operating temperatures, low
energy consumption, little or no need for enhancing agents, and
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lower operating costs [14], but they still require additional
equipment not found in standard industrial plants.
a. Dialysis
A semipermeable membrane separates beer and dialysate
(aqueous solution) in the dialysis process in which flow is
counter current and the exchange of substances occurring
practically only through diffusion. The compound exchange
degree is determined by the contact time and the
concentration gradient across the membrane. Despite its
resemblance to the RO, the dialysis method does not require
a concentration stage, post-carbonation of the NBs, or a
high-pressure pump, resulting in lower operational costs [15].
b.Reverse osmosis
When the transmembrane pressure substantially exceeds
the osmotic pressure of beer, the reverse osmosis (RO) process
allows ethanol and water to pass through the membrane
selectively. The process is divided into three stages: the
concentration phase, during which the permeate, which consists
of alcohol, water, CO2, and aromatic substances, is removed
from the beer, increasing the alcohol concentration to the
desired level; the diafiltration phase, during which demineralized
water quantitatively replaces the permeate previously removed;
and the make-up phase, during which demineralized water refills
the retentate to the initial volume of beer, lowering the alcohol
content even further. Carbonation of the final product is required
due to the removal of RO and CO2 during the process [13].
Large molecules, such as aromatic compounds, will
mostly remain on the retentate side of the membrane,
according to Catarino et al. [16], even when using low
temperature and high pressure. According to research,
reverse osmosis is not cost-effective for the production of
beer with an alcohol content of less than 0.45%.
C. Osmotic distillation
When compared to RO or distillation, osmotic distillation
is a beer dealcoholization process carried out at low pressure
and temperature with little interaction between the membrane
and the permeate and retentate, resulting in a method having
high energy efficiency. The disadvantage of the process is
that it loses the volatile CO2 compounds, necessitating
additional investment in a recovery unit. Because the
component with the highest partial pressure suffers the
highest permeation rate of the membrane, the selectivity of
the process is determined by the equilibrium between the
liquid and vapour concentration in the system [17].
D. Pervaporation
At low temperatures, the pervaporation process uses
selective semipermeable membranes to separate alcohol
through diffusion in its gas phase. Alcohol molecules are
displaced by the difference in chemical potential of the
separated fluids and permeate the membrane in the direction
of the highest alcoholic concentration to the lowest.
Pervaporation technology can also be used to extract and
concentrate volatile aroma compounds from beer by adjusting
the temperature and suitability of the membrane constituent
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and then adding them to the final NBs. Other methods, such
as nanofiltration, absorption on hydrophobic zeolites,
supercritical CO2 extraction, and freeze concentration, have
been studied, but without current technological advancements
and craft beer NB appliances [11].
Biological processes
The biological methods of NB production based on
limited alcohol formation can be classified based on the
production equipment required, such as traditional brewery
equipment (changed mashing process, arrested or limited
fermentation process, cold contact process, and use of special
yeast) or special equipment (use of special yeast) (continuous
limited fermentation). Clearly, the technologies that are most
exploited by beer crafters and large-scale industrials are those
that do not require additional investments, as many strategies
are used in combination, while the continuous immobilized
cell process is a promising but niche technology.
Changed mashing process
The potential alcohol content in beer is determined by
the fermentative potential of the wort, which is accounted for
by fermentable sugars. By altering the mashing process, the
profile of wort sugars can be altered, limiting the formation of
alcohol even more. To make a low-alcohol beer, the wort
fermentability must be around 25–30% [8].
Thus, strategies such as [1] inactivation of the-amylase
enzyme, which is sensitive to a higher mashing temperature
(>75_C); [2] cold water malt extraction to obtain wort with
some fermentable sugars; [3] reducing the fermentable
extract/unfermentable extract ratio by adding other grains
such as maize or rice to barley; and [4] re-mashing of spent
grains to produce a second extract with very small amount of
fermentable sugars can be used to produce (a) Extrusion
cooking of the spent grains prior to the second extraction and
(b) acidic hydrolysis of spent grain to yield a secondary wort
with a significant content of non-fermentable pentoses; [5]
use of barley varieties with-amylase deficient with wide
variations in b-amylase thermostability [11]. These processes
will result in more nonfermentable sugar residue in the wort,
which will result in an unpleasant sweetness in the NBs, a
higher risk of microbial contamination, and a wort-like flavour.
Mixed corrective measures are required for successful beer
production, including vigorous wort boiling to reduce
aldehyde levels, wort acidification, limited fermentation, and
colour and bitterness adjustments.
Limited fermentation process
This is probably the most common method for making
NB and LB. Arrested or limited fermentation processes aim to
maintain a low ethanol content by removing yeast after a
partial fermentation (stopped fermentation through filtration
or centrifugation) or creating conditions that inhibit yeast
activity (limited fermentation through rapid cooling to 0°C,
pasteurization), while also limiting or disabling the wort-like
flavour impression. These production methods use the same
equipment as traditional breweries, but they necessitate
precise and rapid analytical control. The disadvantages of
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these methods stem from the fact that a short fermentation
time and insufficient wort-to-beer conversion may result in a
final product lacking in aromatic compounds but with a
strong wort flavor. According to studies, an initial gravity of
4.0 to 7.5 wt% is optimal for both arrested and limited
fermentation processes, and brewing at a high gravity (20
wt%) enhances the formation of higher alcohols and esters.
More sensorial corrections of volatiles can be achieved by: [1]
fermenting at a higher temperature; [2] inhibiting wort oxygen
content, which significantly increases ester formation by ale
yeasts; or [3] adding flavourings (e.g., isoamyl acetate) to
cover the “defects” [11].
Special yeast
This method of NB production is associated with two
different approaches: one based on strain selection and the
other on brewing yeast genetic modifications. Specific
Saccharomyces and Saccharomycodes strains are uNBle to
ferment maltose; however, the main sugars in the wort can be
fermented, resulting in a lower ethanol content but a high
residual extract content and a high proportion of glycerol and
sugar alcohols. Because it requires oxygenation of beer to
consume ethanol under aerobic conditions and has negative
effects on flavour and colloidal stability, Zygosaccharomyces
rouxii has limited application for NBs [11]. S. ludwigii produces
better NBs than S. ludwigii, with sweet notes from the high
residual maltose and maltotriose. It is unable to ferment the
latter, like Saccharomyces cerevisiae, and produces liveliness
and fullness in beer, as well as higher alcohol and ester
formation, with barely perceptible off-flavor. Because the
genetic approach is not widely accepted by consumers, craft
brewers will not take the risk of implementing it in their
breweries.
Continuous fermentation
Yeasts are attached to a carrier material, such as
diethylaminoethyl cellulose (DEAE-C), calcium alginate,
calcium pectate, or sintered glass, in this process. The carrier
material and yeast are combined in a reactor, where the wort
flows, resulting in higher biomass concentration and faster
wort transformation. Although investment is required in
immobilisation support, low temperatures (2–4°C) for limiting
yeast growth and metabolism, and anaerobic conditions for
preventing an oxidation phenomenon responsible for off
flavour development, this process could generate advantages
in a brewery, including lower capital, production, and
manpower costs [8].
Different immobilisation technologies exist, according to
Montanari et al. [13], but they are adapted to regular beers
and are unlikely to be used in craft breweries due to the
difficulty in controlling the process parameters (e.g.,
temperature, dissolved oxygen concentration) for producing
NBs. Both alcoholic and non-alcoholic beers have residual
fermentable sugars that are easily spoilt by bacteria. Good
production hygiene is critical for beverage microbiological
stability and safety, but craft brewers have a variety of physical
and biological solutions at their disposal to ensure this [11].
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Traditional non-thermal preservation techniques include
high-pressure processing, hydrodynamic cavitation, ionising
irradiation, pulsed high-voltage electric field, and ultraviolet
irradiation treatments, as well as emerging non-thermal
preservation techniques like high-pressure processing,
hydrodynamic cavitation, ionising irradiation, pulsed high-
voltage electric field, and ultraviolet irradiation treatments.
Preservation with natural antimicrobials obtained from herbs,
spices, and their derived essential oils and extracts, or bio-
acidification of wort with selected microbes showing good
antimicrobial properties, are two biological techniques
commonly used to obtain more “natural” products [18].
Research studies
Senkarcinova et al. [20], studied the growth characteristics
of probiotic yeast in the presence of wort sugars and ethanol
and iso-α-bitter acids were quantified. On glucose (0.44 ± 0.03
1/h at 30 °C), there was highest specific growth rate (μ) of
probiotic yeast observed while on maltose and maltotriose it
was lowered by 34 and 89%, respectively. Ethanol (5% v/v)
and iso-α-bitter acids (50 IBU) decreased μ on glucose (30 °C)
by 20 and 23%, respectively. Affects of fermentation on the
formation of esters and higher alcohols were identified by
Response surface methodology.
Riu-Aumatel et al., [23] compared the volatile profile of
low-alcohol and alcohol-free beers with alcoholic beers.
Headspace solid-phase microextraction coupled to gas
chromatography-mass spectrometry (HS-SPME–GC-MS) was
used to analyze qualitative and quantitative differences. In
alcoholic beers, fermentation compounds as esters (isoamyl
acetate, ethyl hexanoate), alcohols (1-octanol, decanol,
isobutanol, isoamyl alcohol) and fatty acids (hexanoic and
octanoic acid) were observed in higher quantities. Whereas in
low-alcohol beers, compounds like pyrazines and furanes,
and volatile compounds such as linalool, β-humulene and
α-terpineol were observed that are derived from malt and the
essential oil of hops,respectively. Benzaldehyde, acetylpyrrole,
furfural and 2-furanmethanol were also observed in free-
alcohol beers.
Alcohol-free beers produced by limited fermentation
often suffer from a lack of volatile compounds, this can be
improved by yeast selection and optimization of fermentation
conditions. Puerari et al., [21] demonstrated the yeast selection
by comparing traditional lager yeast with selected cachaça yeast
strains. Response surface methodology was used to enhance
the formation of the flavour-active volatile compounds by
optimization of the fermentation conditions (original wort
extract, fermentation temperature, pitching rate).
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